Method

• 1.
  Preheat the oven to 200°C. Place chicken, boned-side up, on a board. Season, then divide basil and half the bocconcini among the chicken fillets and roll up to enclose the filling. Wrap each roll in a slice of prosciutto and secure with tooth picks.
• 2.
  Heat 1 tbs oil in a large, ovenproof frypan over medium-high heat. Add half the involtini and cook, turning, for 5-6 minutes until browned. Repeat with remaining 1 tbs oil and involtini. Return all the involtini to the pan, then transfer the pan to the oven and bake for 15 minutes or until chicken is cooked through. Remove from the oven, cover pan with foil and rest for 5 minutes.
• 3.
  Meanwhile, to make the polenta, bring 1 cup (250ml) water and a pinch of salt to the boil in a large saucepan over medium-high heat. Reduce heat to low, then pour in the polenta in a slow, steady steam, whisking constantly until all of the polenta is incorporated. Cook, stirring constantly, for 4-5 minutes until polenta is thickened and comes away from the sides of the pan. Add the parmesan and 25g butter, then stir until smooth. Season.

• 4.
  To make the sage butter, melt the remaining 150g butter in a frypan over medium heat until foaming. Add the sage leaves and cook for 1-2 minutes until the sage is crisp and the butter is browned. Remove from the heat.
• 5.
  Divide the polenta among plates, then top with involtini and drizzle over sage butter. Serve with extra grated parmesan.